Description
The maguey Pacifica used to make this bacanora are cooked underground for 36 hours and then fermented with wild yeasts in stainless steel vats for 8-10 days. They are then distilled twice in an alembic still that has a stainless steel pot and a copper condenser.
Specification
ABV
45%
Size
70cl
Brand
Cielo Rojo Bacanora
Country
Mexico
